Anne Rieder PhD Forsker +47 992 77 503 +47 64 97 01 75 anne.rieder@nofima.no Ås Mat og helse Se publikasjoner i Cristin Mine prosjekter GutFeedingNow Bærekraftige norske kilder til kostfiber og protein for en sunn tarmflora 2021 - 2025 Mine publikasjoner Anne Rieder har 31 publikasjoner ved Nofima: A Three-Day Intervention With Granola Containing Cereal Beta-Glucan Improves Glycemic Response and Changes the Gut Microbiota in Healthy Individuals: A Crossover Study Frontiers in Nutrition, 2022 Vitenskapelig artikkel Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution Food Hydrocolloids, 2022 Vitenskapelig artikkel Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris Foods, 2021 Vitenskapelig artikkel Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber Foods, 2021 Vitenskapelig artikkel Guar gum fortified white breads for prospective postprandial glycaemic control – Effects on bread quality and galactomannan molecular weight Lebensmittel-Wissenschaft + Technologie, 2021 Vitenskapelig artikkel Effects of poultry raw material variation and choice of protease on protein hydrolysate quality Process Biochemistry, 2021 Vitenskapelig artikkel Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography Food Chemistry, 2021 Vitenskapelig artikkel Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality Lebensmittel-Wissenschaft + Technologie, 2021 Vitenskapelig artikkel Direct contact ultrasound assisted freezing of chicken breast samples Ultrasonics sonochemistry, 2021 Vitenskapelig artikkel Cereal beta-glucan and glycaemic response BakingEurope, 2019 Fagartikkel Gluten-degrading proteases in wheat infected by Fusarium graminearum – protease identification and effects on gluten and dough properties Journal of Agricultural and Food Chemistry, 2019 Vitenskapelig artikkel The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions Lebensmittel-Wissenschaft + Technologie, 2019 Vitenskapelig artikkel At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread Food & Function, 2019 Vitenskapelig artikkel Effect of natural flocculants on purity and properties of β-glucan extracted from barley and oat Carbohydrate Polymers, 2018 Vitenskapelig artikkel Quantification of 1,3-B-D-glucan from yeast added as a functional ingredient to bread Carbohydrate Polymers, 2018 Vitenskapelig artikkel Impact of hydrothermal and mechanical processing on dissolution kinetics and rheology of oat β-glucan Carbohydrate Polymers, 2017 Vitenskapelig artikkel The impact of oat structure and β-glucan on in vitro lipid digestion Journal of Functional Foods, 2017 Vitenskapelig artikkel FTIR as a rapid tool for monitoring molecular weight distribution during enzymatic protein hydrolysis of food processing by-products Analytical Methods, 2017 Vitenskapelig artikkel Oatmeal particle size alters glycemic index but not as a function of gastric emptying rate American Journal of Physiology - Gastrointestinal and Liver Physiology, 2017 Vitenskapelig artikkel In vitro digestion of beta-glucan rich cereal products results in extracts with physicochemical and rheological behavior like pure beta-glucan solutions – A basis for increased understanding of in vivo effects Food Hydrocolloids, 2017 Vitenskapelig artikkel Lipopolysaccharide quantification and alkali-based inactivation in polysaccharide preparations to enable in vitro immune modulatory studies Bioactive Carbohydrates and Dietary Fibre, 2016 Vitenskapelig artikkel Minimizing molecular weight reduction of β-glucan during barley bread making Lebensmittel-Wissenschaft + Technologie, 2015 Vitenskapelig artikkel Inter-laboratory evaluation of SEC-post-column calcofluor for determination of the weight-average molar mass of cereal β-glucan Carbohydrate Polymers, 2015 Vitenskapelig artikkel Viscosity based quantification of endogenous β-glucanase activity in flour Carbohydrate Polymers, 2015 Vitenskapelig artikkel Dietary immune-modulation – carbohydrate specific effects of cereal and yeast β-glucansDietary immune-modulation – carbohydrate specific effects of cereal and yeast β-glucans 2013 Doktorgradsavhandling Generic tools to assess genuine carbohydrate specific effects on in vitro immune modulation exemplified by β-glucans Carbohydrate Polymers, 2013 Vitenskapelig artikkel Cereal beta-glucan quantification with calcofluor-application to cell culture supernatants Carbohydrate Polymers, 2012 Vitenskapelig artikkel Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread Journal of Cereal Science, 2012 Vitenskapelig artikkel Do cereal mixed-linked beta-glucans possess immune-modulating activities? Molecular Nutrition & Food Research, 2012 Vitenskapelig oversiktsartikkel/review Cereal beta-glucan preparations of different weight average molecular weights induce variable cytokine secretion in human intestinal epithelial cell lines Food Chemistry, 2011 Vitenskapelig artikkel Immunomodulatory activity of dietary fiber: arabinoxylan and mixed-linked Beta-glucan isolated from barley show modest activities in vitro International Journal of Molecular Sciences, 2011 Vitenskapelig artikkel
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